New York City Chefs Daily Recipe for 7/27/2001 : Recipe for Chicken Salad with Blue Cheese
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Chicken Salad with Blue Cheese recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 7/27/2001 : Recipe for Chicken Salad with Blue Cheese
"Chicken Salad with Blue Cheese"

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"As we graze it grows"

1/2 cup pine nuts or walnuts
2 spit roasted or barbecued chickens, about 2 pounds each.
3 celery ribs with leaves, sliced
1 medium red onion, thinly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
1 head of romaine lettuce
4 ounces gorgonzola or other blue cheese

In a dry medium skillet, toast nuts over medium heat, 2 to 3 minutes or until nuts are fragrant and lightly browned, shaking pan frequently.  Remove chicken meat from bones.  Tear into long strips about 1/2 inch wide;  discard skin. In a large bowl, combine chicken with celery and red onion. In a small bowl, combine olive oil, vinegar, oregano, salt, and pepper. Beat with a fork to blend.  Pour half of dressing over chicken mixture and toss to coat.  Divide lettuce leaves among 4 to 6 large plates.  Drizzle remaining dressing over leaves.  Mound chicken salad on lettuce.  Crumble cheese over chicken and sprinkle toasted pine nuts on top. Serves 4 to 6.
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